Stabilizasyon İşleminin Pirinç Kepeğinin Bazı Kalite Özellikleri Üzerine Etkisinin Belirlenmesi.

This study was planned to determine the effect of different stabilization conditions on oxidative stability, phytic acid content and antioxidant activity of rice bran. For this purpose, stabilization process was applied to the rice bran samples and the changes in the bran samples were determined. Three different oven temperatures (120, 140 and 160 ° C) and three different microwave powers (600, 700 and 800 W) were used for stabilization. It was determined that the stabilization with conventional oven was the most effective combination to reduce the free fatty acid values of rice bran samples. Peroxide values of raw rice bran and stabilized bran samples showed a linear increase up to 30 days, but a decrease in peroxide values of all samples was observed on day 60. Phytic acid content of rice bran samples varied between 27.38-31.68 mg/g and no significant difference was found in phytic acid content. Stabilization methods increased the antioxidant activity. The TEAC values increased from 2439 µimol/TE to 7723 µmol/TE. The results showed that the stabilization process had positive effects on the antioxidant activity of rice bran. [ABSTRACT FROM AUTHOR]